Food truck menu · Palisade & Grand Junction Loud food. Soft buns.

Two pillowy steamed buns, crackly braised pork belly lacquered in our Palisade peach and ginger glaze, pickled red onion, cucumber ribbons and toasted sesame.

Seared oyster mushrooms in a sticky peach gochujang glaze with crunchy cabbage slaw and scallions. Same pillowy bun, zero pork.

One pork belly, one mushroom and one mystery bun the crew dreams up that morning. Ask at the window what today's wild card is.

Crispy fried thigh dunked in Western Slope wildflower hot honey, with peach and jalapeño slaw and house pickles on a toasted brioche bun.

The full-send version: the same sandwich brushed with our cayenne and ghost chile peach paste. Served with milk bread, extra pickles and a friendly warning.

Three golden tenders brushed with honey butter, with a cup of crinkle fries. Zero heat and a kid favorite.

Western Slope sweet corn charred on the grill, rolled in lime crema, cotija, chile-lime dust and cilantro. On the cob or off it in a cup.

Crinkle-cut fries tossed in our peach and chile salt, with a cup of honey chipotle dip.

Grill-kissed peaches over arugula and whipped feta with candied pecans, mint and a balsamic reduction. Peach season only.

Fresh-squeezed lemons, Palisade peach purée and a few torn mint leaves. Ask for it frozen on a hot afternoon.

Our classic lemonade with a jalapeño and lime shrub and a chile-salt rim. Sweet first, then the kick.

Slow-steeped cold brew over ice, topped with a peach and vanilla sweet cream float.

Cinnamon-baked Palisade peaches under a brown butter oat crumble, crowned with vanilla soft serve and a honey drizzle.

Four puffy fried pillows dusted in cinnamon sugar and drizzled with our hot honey. Tear, dip, repeat.